Lobster will get tough if overcooked, so be gentle with it during the last step.

Ingredients

4 Servings

1 pound very small waxy potatoes

2 1 1/4-lb. lobsters

1 bunch asparagus, trimmed

Kosher salt

1/2 cup (1 stick) unsalted butter, cut into pieces

2 tablespoons chopped fresh flat-leaf parsley

Flaky sea salt (such as Maldon)

Preparation

Place a metal steamer basket in a large pot; add water to a depth of 2" and bring to a boil. Place potatoes in steamer basket; cover and cook until tender, 12–15 minutes. Transfer to medium bowl; set aside.

Add more water to pot if needed to reach a depth of 2" and place lobsters in steamer basket. Cover pot and steam lobsters until shells are bright red and meat is cooked through, 8–10 minutes. Remove from pot with tongs and let cool 5 minutes before cracking.